Avial With Curd ( Mixed Vegetables In Coconut And Curd Based Gravy)

A medley of vegetables cooked in coconut gravy, Avial is the most liked and voted Kerala vegetarian recipe.My mom uses a curd base though traditionally a coconut-tamarind based gravy is preferred. This recipe is one of the main ingredients of any traditional sadya (meal) especially during festivals like Onam and weddings.

Total votes: 1215

Teena Augustine's Secret Indian Recipe !

Preparation Time: 
1 HR
Cooking Time: 
45 Min


Carrots- 200gm
Ash gourd- 100gm
Brinjal- 200gm
Potato- 200gm
Lady's finger- 3-4
Tomatoes- 2
Onion- 1
Raw banana-1
Drumstick- 2
Grated Coconut- 1 cup
Cumin seeds- 1 tsp
Garlic- 4-6 pods
Curry leaves- 1 sprig
Coconut oil- 3 tbsp
Turmeric powder- 1 tsp
Curd- 1/2 cup
Make a coarse paste by grinding the cumin seeds,grated coconut and garlic.
In a pot add all the chopped vegetables, onion and curry leaves along with salt, turmeric powder and half a cup water. Let the vegetables cook over a low flame.
Omit adding lady's finger and tomatoes at this point. When the vegetables are half cooked add the coarsely ground paste and cook the vegetables in this paste for 10-15 minutes. Only towards the end add lady's finger and tomatoes and don't overcook these vegetables.
After taking the avial off the flame add the whisked curd and coconut oil. This curry requires no sauteing and hence the oil is added in the end.
Any vegetables can be added instead of the ones mentioned above ( like pumpkin, ivy gourd, snake gourd etc)